GRILLING
Important: The floating hinge position allows for grilling extra thick foods. In this position the grilling plate rests on top of the food.
1.Using a pot holder, carefully open the preheated grill.
2.Before first use, if desired, lightly oil the cooking plates.
Note: Aerosol cooking spray should not be used on the nonstick surface. The chemicals that allow the spray to come out of the can build up on the surface of the grill plates and reduce their efficiency.
3.Carefully place the foods to be cooked on the bottom grilling plate of the preheated grill. This grill usually accommodates up to 4 servings.
Note: Do not overload the cooking plate.
| 4. Close the lid in the floating hinge position (G) with the lid |
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| closing directly onto the food. |
| 5. Allow the food to cook for the desired time (use of a kitchen |
| timer may be helpful). The chart below may be helpful in |
G | determining proper cooking times. |
| Important: Do not leave the appliance unattended during |
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| use. |
6.Light pressure on the handle can be used to press and heat the food to your liking.
Caution: Do not use heavy pressure on the lid of the grill at any time.
7.This feature is especially handy when preparing grilled sandwiches and grilling thick pieces of meat and poultry.
8.After cooking for the suggested time the food should be done. If you would prefer longer cooking, simply follow the steps beginning at step 4.
9.Using a pot holder, carefully open the lid.
10.Remove the cooked food using the plastic spatula provided or a nylon heat resistant spatula.
Note: Always use heatproof plastic, nylon or wood utensils to avoid scratching the
11. Unplug the grill to turn the appliance off.
Important: The heat continues to be ON until the appliance is unplugged.
12.Allow the drip tray to cool before removing it from under the grill. Wash and dry the drip tray after each use.
Caution: Do not remove the grill plates while the appliance is hot. Always allow them to cool to room temperature before removing or cleaning.
SUGGESTED GRILLING CHART FOR MEATS, POULTRY, FISH AND SANDWICHES
The following are meant to be used as a guideline only. Times reflect a full grill of food. Cooking time will depend upon thickness and cut being used. Use cooking thermometer as test for doneness. If food needs longer cooking, check periodically to avoid overcooking food.
Important: Refer to illustration A5 on page 4 for setting indications.
| FOOD | COOKING TIME |
| SETTING | COMMENTS | |
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| MEAT |
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| Hamburger (5 oz.) | 4 - 6 minutes |
| High | ||
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| Cooked to medium (160ºF) |
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| Frozen Hamburgers (5 oz.) | 5 - 6 minutes |
| High | ||
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| Cooked to medium (160ºF) |
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| Flank steak (2 lb.) | 7 - 9 minutes |
| High | ||
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| Cooked to medium rare | |
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| (145ºF) |
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| Skirt steak (½ lb.) | 5 - 7 minutes |
| High | ||
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| Cooked to medium (160ºF) |
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| NY Strip Steak | 5 - 7 minutes |
| High | ||
| (Shell Steak) (6 oz.) |
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| Cooked to medium rare | |
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| (145ºF) |
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| Beef Tenderloin (5 oz.) | 4 - 6 minutes |
| High | ||
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| Cooked to medium rare | |
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| (145ºF) |
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| Beef Kabobs | 5 - 7 minutes |
| High | Cooked to medium (160ºF) | |
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| Pork loin chops, boneless | 6 - 8 minutes |
| Medium | ||
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| High | Cooked to 160ºF |
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| Pork loin chops, bone in | 10 - 12 minutes |
| Medium | ¾ | |
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| High | Cooked to 160ºF |
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| Sausage, link or patty | 4 - 6 minutes |
| Medium | Cooked to 160ºF | |
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| High |
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| Hot dogs | 4 - 5 minutes |
| Medium | Cooked to 168ºF | |
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| High |
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| Smoked pork loin chops, | 4 - 6 minutes |
| Medium | Cooked to 160ºF | |
| boneless |
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| High |
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| Lamb chops, loin | 5 - 7 minutes |
| Medium | ||
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| High | Cooked to medium (160ºF) | |
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7 | 8 |